Naturally breathtaking and exotic, Pahang is known as Malaysia’s “Adventure Land” because of its many parks and highland attractions. It’s no wonder its food is so daring!
Delicacies found in the vast cuisine typical of Pahang are influenced by Malay and Chinese (particularly Cantonese, Hokkien, Szechuan) kitchens as well as both North and South Indian foods to make up a complex and interesting array of ingredients used in Pahang recipes. A must for those wishing to get a taste of Pahang is the local Satay-succulent morsels of meat skewered on palm leaf sticks and barbecued on open flame, eaten with piquant, spicy peanut-based gravy. Accompanying dishes are cucumber and onion slices, and Ketupat (rice boiled in woven palm cases).
Other dishes include Tempoyak Ikan Patin (fresh water fish with shrimp paste); Udang Galah Masak Lemang (Tiger prawns in coconut gravy in pitcher plant);
Periok Kerah Asam Rom (Pickled rubber seeds);
Mee Ca Long (noodles in fish soup);
Puding Di Raja (banana pudding with coconut milk);
Sambal Hitam, (anchovies with tiny starfruits) and Laksa Pahang-rice noodles in reddish chili gravy. Opor Pahang (dark gravy with chunks of chicken or beef) is also eaten regularly by the Pahang people and Nasi Kebuli- a heavily spiced rice with cardamom, fenugreek, cinnamon sticks and star anise infusions.
(Source: www.migf.com)
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